Bring a large stock pot of water to a boil, liberally season with salt.
Meanwhile, bring a 12-inch high sided skillet up to heat over medium. Add the butter and EVOO followed by the zucchini and carrot. Sauté for 8 minutes, stirring often. Season with salt and pepper.
Add in the garlic and chili flakes, cook for 1 minute.
Drop the pasta and cook until al dente, stirring often.
To the skillet add the tomatoes and lemon zest and liberally season with salt and pepper. Cook on medium low while the pasta cooks, stirring often.
Add the pasta to the skillet along with 1/2 to 1 cup pasta cooking liquid, parm and basil. Stir and cook on medium high until thickened. Taste for seasoning adding more salt or pepper as needed.
Serve in a shallow bowl with more parm, black pepper and basil leaves.
Recipe Courtesy of Megan Mitchell